I-Konjac Gum-amandla obushushu aphantsi, iprotheyini ephantsi kunye nefayibha ephezulu yokutya

I-Konjac gum, elona candelo yikonjac glucomannan(KGM), luhlobo lwepolysaccharide ephezulu yemolekyuli kunye nefiber enyibilikayo yokutya. I-Konjac gum imhlophe ngombala, ilungile kwi-particle size, kunye ne-viscosity ephezulu kwaye ingenalo iphunga elikhethekileyo le-konjac, lizinzile xa lichithwa emanzini. I-Konjac gum ine-viscosity eyomeleleyo phakathi kwe-agent ye-gelling e-soluble yezityalo.

Qhagamshelana nathi

iinkcukacha zemveliso

Intshayelelo

I-Konjac sisityalo esifumaneka e-China, eJapan nase-Indonesia. I-Konjac yenziwe ikakhulu yiglucomannan equlathwe kwiibhalbhu. Luhlobo lokutya olunamandla obushushu obuphantsi, iprotheyini ephantsi kunye nefiber ephezulu yokutya. Ikwanazo neempawu ezininzi zomzimba kunye neekhemikhali ezinje ngokunyibilika kwamanzi, ukutyeba, ukuzinzisa, ukunqunyanyiswa, ijeli, ukwenza ifilimu, njalo njalo. Ngoko ke, kukutya okunempilo yendalo kunye nesongezo sokutya esifanelekileyo. I-Glucomannan yinto ene-fibrous ngokwesiko esetyenziswa ekuxutyweni kokutya, kodwa ngoku isetyenziswa njengenye indlela yokunciphisa umzimba. Ukongeza, isicatshulwa se-konjac sizisa nezinye izibonelelo kwamanye amalungu omzimba.

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Isicelo & Umsebenzi

I-Konjac isetyenziswa ngokubanzi njengokutya kunye nokongezwa kokutya:

Njenge-thickener kunye ne-stabilizer, inokuthi ifakwe kwi-jelly, i-jam, ijusi yeziqhamo, ijusi yemifuno, i-ayisikrimu, i-ayisikrimu kunye nezinye iziselo ezibandayo, iziphuzo eziqinileyo, i-seasoning powder kunye ne-soup powder;

Njenge-binder, inokongezwa kwi-noodle, i-rice noodles, inyama egayiweyo, i-meatballs, i-ham sausage, isonka kunye ne-pastries ukuqinisa imisipha kunye nokuzigcina zintsha;

Njenge-gelling agent, inokongezwa kwiintlobo ezahlukeneyo ze-fudge, i-kraft iswekile kunye ne-crystal sugar, kwaye ingasetyenziselwa ukwenza ukutya kwe-bionic.

Ukuchazwa kwemveliso

Into	Iyunithi	Umgangatho	?
1	Imbonakalo	-	Umgubo omhlophe ongenavumba
2	Ubungakanani besuntswana	%	(≥120 Mesh)90%
3	Viscosity	mPa?s	≥25000
4	Umxholo wokufuma	%	≤10
5	Happy glucomants	%	≥90
6	pH	-	5.0-7.0
7	Uthuthu	%	≤3.0
8	Pb	mg/kg	≤0.8
9	Njengoko	mg/kg	≤3.0
10	SO2	g/kg	≤0.9
11	Ubalo lweepleyiti lulonke	cfu/g	≤5000
12	Umngundo&igwele	cfu/g	≤50
13	E.coli	MPN/g	Ayifunyaniswanga
Iimeko zovavanyo lwe-Viscosity: isisombululo se-1%,i-30oCtemperature esisigxina, i-BROOKF IELD i-viscometer ejikelezayo(RVDV-II+P), No.7rotor,12rolls/min.